TeaChat

... just opened Oku Yutaka organic sencha from the O-C. Has a nice sweet corn flavor with a slight toasty grain background.

The O-Cha site is saying this is chumushi, I would have sworn it was fuka.

Korean Ujeon from East Teas. The last of my stash of Korean greens. Pine forest freshness both in taste and aroma. Small, whole leaves giving 5-6 infusions. Quite expensive. No more until the Spring.

I'm drinking Huang Shan Mao Feng from TeaSpring. Very nice.

Finished off the first 100 gram bag of Sencha Superior from Hibiki. Rather wished Hibiki allowed purchases of 100 grams of their lower grade teas, as I am not looking all that forward to the next bag of this.

5g Tenryucha + 2g kukicha from yuuki in 4.5 oz banko

This was a good balance. First infusion added a nice not overpowering fruitiness on top of the goodness the fuka already supplied (though this fuka does seem to fade quick after the 3rd brew). Second brew was brewed with water a little too cool so a little lackluster, third was good but over brewed because I got distracted. Forth...brewed about 7mins long with water at 190. Passable but not really something I would accept unless thirsty.

The first infusion was unique and delicious, though subsequent infusions were sub par (careless brewing on my part), I think this mix warrants another try in a day or so.

I'm drinking an unknown green gifted to me by my local tea house... Smells & tastes similar to the Long Jing I had there last time, but the dry leaves were not flattened. Light & tasty, nonetheless...

oooo that unknown green looks delicious. It looks like a Chinese green of some kind. I feel so helpful

Im drinking "aged" long jing from 09 Not aged on purpose lol. I didn't order any Chinese greens last spring and now Im paying the price. Scavenging for old long jing but, its still really good despite its age.

Organic Sencha "7132" Asamushi from the O-C, their newest entry.

I was first struck by the dry leaf aroma, remarkably sweet for an asamushi, for an organic, for a Yabukita.

Brewed 1 gram leaf per ounce water, 158* in a preheated kyusu, 1.5 minutes.

As the water hit the leaves, I could not help but notice a sweet baked bread aroma, cinnamon, allspice. This was persistant for the first few steeps.

I am curious what a higher temp might bring out ... or an even cooler temp.

This is supposed to be Yabukita, I would not have guessed this as it has a more exotic profile than THE traditional Yabukita as I associate it.

Drinking Hibiki-an's Kuradashi Gyokuro Premium, not really digging it right now, but I may need to refine Gyo brewing again as I haven't had any for about 8 months now.

a nice cup YM Le...

still waiting for a message from my local customs office... i want to get my hagi

myabi from o-cha

i start liking it more and more

I am drinking some West Hill (Xishan) Tea. It is produced in Guangxi and is the only Guangxi produced tea that impresses me.

Just finished a session with Tai Ping Hou Kui From Jing Tea Shop. I bought a large gaiwan just to brew TPHK - so much easier than using a glass.

started with two brews of kuki then added a few grams of fuka Tenryucha from yuuki and brewed two more infusions

adjusted third brew to 1m40s 180, and 4th brew at 3m30 using 185.
An enjoyable experience and kept the tea from being boring in the later infusions , Deff more of a bite on the 3rd then either by itself, but it was a comfortable bite

Nearing the end of bag with Tenryucha. After playing around with it awhile I think the durability of this tea is rather low but the good feelings I get from it are rather high. In fairness this is low priced and on the website they mention good for 3 brews. So that is about right. I'm more then happy with what I got.

Yuuki's Kumamoto Sencha Yabe Supreme. Love this tea.